RECIPE: Creamy Lemon Tart

This is one of the most delicious desserts that I have ever eaten. Unfortunately, I cannot take any credit for the recipe, the creation of the dish, or the final results. This creamy lemon tart was made by my oldest son, Nathan, in his food technology lesson.

When my daughter, Phoebe, was in high school, I avoided anything she had made in food technology like the plague. I just let my partner and my younger sons, Alfie and Freddie, eat the food for their tea. Some of the recipes were awful.

When my son started his food tech lessons, I expected the same scenario. To a certain extent, we have repeated cooking disasters. However, there have also been some great results, and this was one of them.

My son treated me to this mouthwatering dessert, and he said it was really easy to make. It has a crumbly biscuit base, similar to a cheesecake, and a creamy lemon-flavoured topping. Even a kitchen novice can make this dish as there is no cooking involved except melting the butter.

Here is how to make a creamy lemon tart. (Image credit: Nathan Flynn)

RECIPE: Creamy Lemon Tart

Recipe by Liz FlynnCourse: Desserts and Puddings, Recipes, Recipes for Pies and TartsCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

2

minutes

Vegetarian

YES

Vegan

NO

Gluten-free

NO

Dairy-free

NO

Ingredients for the Creamy Lemon Tart

• 4 oz butter

• 1 pack digestive biscuits

• 1 tin condensed milk

• Zest of 1 lemon

• Juice of 1 lemon

• 250 ml double cream

• 1 Cadbury’s Flake

Directions: How to Make the Creamy Lemon Tart

• Crush the digestive biscuits using either a food blender or by putting them in a carrier bag and smashing them with a rolling pin. 
• Melt the butter over low heat in a saucepan.
• Remove from the heat and stir in the crushed biscuits. 
• Transfer the butter and biscuit mix to a cake tin (preferably one with a push-up bottom).
• Press down using the back of a spoon to create a firm base.
• Put the cake tin in the refrigerator.
• Whip the cream using either a mixer or by hand with a whip.
• When the cream forms solid peaks, fold in the condensed milk.
• Add the lemon juice and lemon zest and stir through.
• Transfer the mixture onto the biscuit base and return the cake tin to the refrigerator for an hour to set.
• Before serving, crumble a Cadbury’s Flake over the top. Alternatively, grate milk or dark chocolate over the dessert.

Additional Tips

• Try crumbling different chocolate bars over the dessert, such as a Crunchie.
• For a different twist, add orange juice instead of lemon juice, then grate a few pieces of chocolate orange over the top.

If You Enjoy the Creamy Lemon Tart, You Might Also Like…

You might also like our recipes for apple crumble, apricot and ginger cheesecake, banoffee cheesecake, and sticky toffee puddings.

Article updated on 02/01/2023 by the author.